I was just reviewing some threads about the Mighty Pizza Oven, which is made and sold by a member of this forum. It's a grill insert pizza cooker that shares some basic similarities with an LBE, but some significant differences as well. The two different style of cookers are not targeting exactly the same pizza styles or cooking times (the LBE is potentially a much faster cooker), but both employ conduction, convection, and radiant heat to bake the pizza. On the MPO, the top stone provides radiant heat to the top of the pizza. Some LBEs use a top stone for the same reason, while others omit the stone and forego the radiant aspect and just concentrate on improving convection cooking through air distribution mods.
My understanding is that the development of the various air distribution mods in the lid of the LBE arose due to undercooked top and cornicione relative to the bottom of the pizza. The Mighty Pizza Oven doesn't appear to use any air mixing devices (air foils, vortice inducers, baffles, etc), yet the pizzas produced with it don't exhibit undercooked top or cornicione.
I'm guessing that the MPO relies more on radiant heat, and the LBE on convection heat, to thoroughly bake the top of the pizza. It may be that the longer cooking times on the MPO permit more effective use of radiant heat to cook the top of the pizza than can be realized with the faster-cooking LBE. I'm wondering if anyone has been able to improve the radiant heat capacity of an LBE enough to properly cook the top of the pizza without needing airflow modifications?